Semolina Coconut Laddu

Rava coconut Laddu in Marathi

Yield: 22 to 24 medium laddus
Time: 30 minutes

Ingredients:
2 cup Rava (Fine)
1 cup scraped fresh coconut
1 and 1/2 cup sugar
1 cup water
3 to 4 tbsp pure ghee
1/2 tsp cardamom powder
25 Golden raisins

Method:
1) Dry roast rava over medium-high heat for 5 minutes. Stir continuously to prevent rava from burning. [Note - Do not roast too much until color changes as we are going to roast it again]
2) Transfer roasted rava to a big thali (plate). Add fresh coconut and mix. Let rava soak the moisture from coconut for 10 minutes.
3) Heat a pan. Add ghee and wait until it melts. Add rava-coconut mixture and roast for 8 to 10 minutes over medium-high heat. Stir continuously. After few minutes you will sense nice aroma of ghee and roasted rava. Roast until color changes very slightly.Transfer roasted rava to a big thali.
4) Now, prepare one string consistency sugar syrup. For that, mix sugar and water to a medium saucepan. Bring it to a boil. Stir occasionally. To check one string consistency, dip a spoon in syrup, touch carefully with your index finger. Press your index finger against your thumb.When finger and thumb pull apart, a thin string should form between them [the string will be for fraction of a second]. OR the easy way is, once syrup starts boiling, boil for 3 to 4 minutes and turn off the heat.
5) Immediately, pour the syrup on roasted rava. Mix nicely. Consistency of the mixture will be very loose. However it will thicken after sometime. Add cardamom powder. Mix this mixture occasionally.
Once mixture is thick enough to form a ball, make laddus. Stick one golden raisin on each laddu.

Tips:
1) The shelf life of laddus are no more than 7-8 days due to fresh coconut. If the weather is hot and humid it might be 3 to 4 days.
2) Usually, Rava gets in 3 qualities, Coarse, fine and superfine. For above recipe, use fine quality rava. Coarse rava will give grainy texture. Superfine rava almost looks like white flour, so it is not suitable for this recipe.
3) If the laddu mixture becomes dry, that means sugar syrup has got two or three string consistency. In that case, boil 1/2 cup water plus 3 tbsp sugar. Boil for 3 to 4 minutes and pour it on the mixture. Mix and make laddus after couple of hours.
4) Sliced dry fruits can be added according to your preference.
5) Use only white part of coconut and avoid black particles from shell.

Fenugreek Laddu Methi Laddu

Fenugreek Laddu in Marathi

Time: approximately 2 hours
Yield: 25 medium laddus

Ingredients:
1 cup Wheat flour
2 cups Soybean flour
1 cup Cashew powder
1 cup Dry dates powder
1/2 cup Almond powder
1/2 cup Pistachio powder
2 cups Dry coconut, grated and roasted
50 gram Dink Powder (Edible Gum)
50 gram Fenugreek seeds
2 to 2 and 1/2 cup Jaggery, grated
Approximately 1/2 kg Ghee

Method:
1) Heat a pan nicely. Then turn off the gas. Roast the fenugreek seeds for few minutes. Ground the roasted fenugreek to fine powder.
2) In a deep bowl, take around 2 cups of warm ghee. Add fenugreek powder and Dink powder. Mix and beat the mixture for around 15 minutes. Do it alternate days for about 8 days. Beating fenugreek along with the ghee helps to reduce bitterness of the fenugreek.
3) Roast the powder of Cashew, Almonds, Pistachio, Dry dates separately by adding a tablespoon ghee for each roasting.
4) Roast the soybean flour and wheat flour. Add few tablespoon of ghee while roasting.
5) Mix all the ingredients. (Roasted powder of Cashew, Almonds, Pistachio, Dry dates, Roasted Coconut, beaten Dink and Fenugreek powder, Roasted flours)
6) Take the jaggery into a pan. Add 2 to 3 tbsp water. Heat the pan and melt the jaggery. Once jaggery is melted, turn off the heat. Add the above mixture immediately. Mix nicely and make the laddus while mixture is still hot.

Dink Ladu (Edible Gum Laddu)

Dinkache Ladu in Marathi

Yield: 25 to 28 medium Laddus
Time: approx 1 and 1/2 hour

Ingredients:
200 gram Dink (Edible Gum)
Ghee - Little less to 1/2 KG
1 cup Mung Flour
1 cup Soybean flour
3/4 cup coarsely ground Almonds
3/4 cup coarsely ground cashew nuts
3/4 cup coarsely ground Pistachio
1 cup dried dates powder
1/4 cup raisins
1 cup dry coconut, grated
1 nutmeg, finely grated
3/4 KG good quality Jaggery

Method:
1) Heat ghee into a wok. Deep fry dink. Keep the fried dink into a plate. Roast mung flour and soybean flour in the remaining ghee.
2) Roast ground almonds, cashew nuts, pistachio and dates powder separately. Use 1 to 2 tbsp ghee with each roasting.
3) Dry roast grated coconut. Grate the nutmeg and make fine powder.
4) Then mix all these ingredients (roasted flours, roasted dry fruits, nutmeg, fried dink, roasted coconut)
5) Add 1 cup of water to a pressure cooker. Put 1 container inside the pressure cooker. Add grated jaggery to it, keep the container open. Then pressure cook upto 2 whistles.
6) Immediately after pressure releases, take the jaggery container out from the pressure cooker. Transfer the jaggery to a big Thali (Plate). Add the prepared mixture to the jaggery. Mix and make Laddus while mixture is hot.

Tips:
1) If you don't have pressure cooker, put the grated jaggery in a nonstick pan. Add 2 to 3 tbsp water. Let the jaggery melt over medium heat. Once all the jaggery is melted, turn off the heat and add the mixture prepared in step 4.

Gulpapdi Laddu

Gulpapdi Laddu in Marathi

Time: 25 minutes
Yield: 5 to 8 medium laddu

Ingredients:
1 cup Wheat flour
1/2 to 3/4 cup pure Ghee
1/2 to 3/4 cup grated Jaggery
1/2 tsp Cardamom Powder

Method:
1) Heat ghee into a pan. Add wheat flour and roast over medium heat until you sense nice aroma. It will take about 6 to 7 minutes. Stir continuously.
2) Once wheat flour is roasted nicely, lower the heat, add jaggery and cardamom powder. Mix nicely until jaggery mingles nicely.
3) Make laddus when mixture is hot.

Note:
1) To make these laddus more healthy, Add 1 tbsp dry-dates powder, 1 tbsp almond powder, 1 tbsp roasted dry coconut (grated) along with jaggery. If you are going to add all these ingredients, increase the amount of ghee by a little.

Rava Besan Laddu

Rava Besan Laddu in Marathi

Serves: 12 to 15 Laddus, medium sized
Time: 30 to 40 minutes. (sugar syrup soaking time excluded)

Ingredients:
1 cup Semolina/ Sooji/ Rava (fine quality)
1/2 cup Besan
4 tbsp Ghee (Or according to your taste)
1 cup sugar
1/2 cup water
1/2 tsp Cardamom powder
Almond cashewnuts pieces

Method:
1) Dry roast Semolina over medium heat. Roast until it gets nice pinkish color. Another thing to remember is to stir continuously with spatula. If you roast over high heat, semolina will change the color in short time. However it will have raw taste.
2) After roasting semolina, transfer it to another plate. In that same pan, add some ghee, add besan and roast until you sense nice aroma of besan. Roast over medium heat and keep stirring. Add cashewnuts, almonds pieces.
3) In another heavy bottom pan, add 1 cup sugar and 1/2 cup water. Make one string consistency sugar syrup. To make that, turn on the heat and stir until sugar dissolves in water. After couple of minutes water will start boiling. First sugar syrup will become frothy on the surface, and in one minute froth will disappear. At that time turn the heat off and add this sugar syrup into mixture of semolina and besan. Stir for a minute and cover the plate. After 10-15 minutes again give a quick stir. Add cardamom powder. Stir until Rava-besan mixture absorbs maximum sugar syrup. Then make laddus.

Note:
1) Sugar syrup should be of perfect consistency. If sugar syrup become a little thick than required consistency, rava-besan mixture becomes dry. When I prepared Laddu, mixture became little dry and I could not make Laddu. I added some milk and made laddus. It tasted good, and stayed good for 6 to 7 days. It might be because the weather is kind of cold where I stay. If the weather is hot and humid, put them into airtight container and refrigerate.

Besan Laddu

Besan Laddu in Marathi

Yield: 10 to 12 medium laddu
Times: approx 1 hour

Ingredients:
1 and 1/2 cup Besan
3/4 cup Pure Ghee (melted)
3/4 cup Powdered Sugar
1/2 tsp Cardamom Powder
3 tbsp Milk
Raisins, cashew-nuts, Almonds chopped

Click here for another recipe of Besan laddu by making sugar syrup.

Method:
1) Add ghee into a pan. Heat it over medium heat. Add besan and stir. First, it will become little thick. But after 5 to 7 minutes, the consistency will be thin. Roast until you sense nice aroma and color changes to golden. It will take approx 35 to 40 minutes for roasting. But, roast over medium low heat and keep stirring continuously. If you stop stirring, besan will stick to the bottom.
2) Laddu Recipe-
Without adding milk:
After 35 to 40 minutes, when besan is roasted nicely, switch off heat. Let the besan cool off. Do not add sugar when besan is hot. Once besan is cold, add cashewnuts, almonds and other dry fruits. Also add sugar, mix and make laddu.

After roasting besan, if you are not confident whether roasted besan will form laddus or not. you can add little milk to hot roasted besan. Read the next point for the recipe of laddu
By Adding milk
After roasting besan for 35 to 40 minutes, it will get nice golden color. Turn off the heat and immediately sprinkle 2 to 3 tbsp milk all over roasted besan and stir. You will see lot of bubbles and within a few seconds besan will become thick. Transfer it to another bowl. Let it become lukewarm, so that you can handle it properly. After 20-25 minutes, add dry fruits, cardamom powder and sugar. mix nicely and make laddu after it becomes completely cold.

Aliv Ladu

Aliv Ladu in Marathi

Serves: 6 to 7 Laddus



Ingredients:
1/8 cup Aliv seeds (Halim Seeds / Garden cress seeds)
1/4 cup Milk
3/4 cup Jaggery
1 cup Scrapped Coconut (Fresh)

Method:
1) Soak Aliv Seeds in cold milk for approximately 3-4 hours. After 3-4 hours Aliv seeds will get swollen.
2) Heat a pan, add soaked Aliv seeds, Jaggery, Coconut. Mix well and simmer over medium heat. When the mixture becomes thick enough to form Laddus, turn off the heat and let the mixture become lukewarm. Make medium sized Laddus.

Labels:
Aliv Ladu, Maharashtrian Laddu, Healthy laddu

Shingada (Singoda) Flour Laddu

Shingada (Singoda) Flour Laddus in Marathi

In English Singoda means 'water chestnut'. Singoda flour is used to make Food during Fast in India.

Easy and tasty Laddu recipe

Servings: 5 to 7 Laddus


Ingredients:
1/4 cup Ghee
1/2 cup Shingada Flour
1/2 cup Sugar
1/2 tsp Cardamom Powder
1 tbsp kharik Powder (dry dates powder) - Optional
1 tbsp dry coconut powder (roasted) - Optional

Method:
1) In a wok heat 1/4 cup Ghee. Add shingada flour and stir on medium heat until you sense nice aroma of Shingada flour (approx 5-7 minutes). After roasting flour, add roasted coconut powder and dry dates powder. saute for 1-2 minutes. Remove pan from heat.
2) Add sugar and cardamom powder while flour is hot. Mix well and immediately make 1 inch laddus (balls) out of this mixture.

Label:
laadu recipe, Laddu recipe, Shingada Pithache ladu, Upvas recipe, Fasting recipe

Coconut laddu

Coconut Laddu

Ingredients:
2 cups fresh grated coconut
½ cup Sugar
½ cup whole milk
½ tsp Cardamom Powder
2 Tbsp Almond pieces



Method:
1) Heat a deep nonstick saucepan, add grated Coconut and milk. Let it cook on medium heat. Stir occasionally.
2) Once mixture becomes thick, add sugar and stir nicely. Mixture should not stick to the bottom, so keep stirring occasionally.
3) After 2-3 minutes add Cardamom powder and Almond pieces. Let the mixture become thick in consistency. Turn off the heat, and remove the pan from heat.
4) Once mixture becomes lukewarm, start shaping the mixture into round balls. Apply little Ghee to hand palms to make Laddus. Garnish with some Almond pieces.

Note:
1) These Laddus are very soft and delicate in texture. If you want to make them little hard, put them into airtight container and refrigerate for an hour.

Labels:
Naralache Ladu, Coconut Laddu, homemade laddu recipe, fresh coconut laddu, Ganpati recipe

Besan Ladu

Besan Ladu in Marathi

Very Popular Maharashtrian Sweet.
Besan Ladoo is traditionally made as a sweet part of Diwali Faral.

Besan Laddu can be prepared without making Sugar syrup. Click here for the recipe of Easy Besan Laddu without Sugar syrup

Ingredients:
1 cup Besan (Chickpea flour)
1/2 cup Pure Ghee
3/4 cup Sugar
1/2 cup water
1 tsp Cardamom Powder
1/4 cup Golden Raisins

Method:
1) Heat a non stick pan. Add Ghee, and let it melt. Reduce the heat to medium. Add besan and fry till golden brown. Wait till you get nice besan and ghee aroma. Remove pan from the heat.
2) In other pan, add water and sugar to make sugar syrup. We need a specific consistency for sugar syrup. For this consistency, boil water and sugar together. Within couple of minutes, once it starts boiling and becomes transparent, immediately turn off the heat. Put this syrup into fried chickpea flour. Mix it well. Remove all the lumps.
3) Stir this mixture in between. Chickpea flour will soak sugar syrup in some time. Mixture will thicken. Then add Cardamom powder. Mix it well.
4) Now make 1 and 1/2 inch tight balls out of this mixture. Place one raisin on top of each ball.

Note:
1) In the above recipe, we have used limited ghee so the mixture could become dry very fast, so keep an eye on consistency of the mixture। If the mixture become dry, it will be difficult to make round balls.

Puffed rice laddus

Puffed rice laddus

This is very easy recipe and very good and healthy snack for kids..

Ingredients:
4 to 5 cups Puffed Rice
1 cup Chikkicha Gool (This jaggery is stickier and chewier than normal jaggery)


Method:
1) In a nonstick pan, add chikkicha gool. Turn on the heat on medium. Jaggery will melt and begins to boil. Once it starts boiling, immediately add Puffed rice in it and mix it well. Turn off the heat.
2) Make round shaped laddus while the mixture is hot.

Note:
1) Laddus using normal jaggery tastes good too, but Chikkicha gool has a unique flavor that normal jaggery doesn’t have.
2) If you are using normal jaggery, the measurement of ingredients will change. You should use 3 to 3 & half cups of Puffed Rice for 1 cup of Normal Jaggery.
3) You will find two types of Puffed rice in the market. One is we usually use for bhel, which are little translucent and another is Kolhapuri Puffed rice which generally use to prepare Bhadang. You can use any of them, but kolhapuri Puffed Rice laddus look attractive and also tastes better.
4) To enhance the taste, you can add unsalted roasted peanuts pieces in laddus.

Labels:
Laddu recipe, Churmura laddu, kurmure laddu, kurmure ladu, Sweets, Kurmuryache ladu recipe

Sesame Laddus

Tilgul Laddus (Sesame laddus)

Ingredients:
½ kg While Sesame
½ kg Jaggery (Chikkicha Gool)
1 cup Roasted Peanuts coarse powder
½ cup grated and roasted Dry Coconut
½ cup Pandharpuri Chana dal
1 tsp Cardamom Powder
1 to 2 tbsp Pure Ghee


Method:
1) Roast ½ kg sesame till golden brown
2) Keep ready roasted coarse peanuts, grated and roasted Dry Coconut.
3) In other pan, melt Chikki Gool. After some time, it will start boiling. The jaggery should be at the “soft-ball” stage. That means that when you drop a bit of it into cold water to cool it down, it will form a soft ball. If you remove the ball from water, it will flatten like a pancake after a few moments in your hand. Sesame Laddus are made using the jaggery in softball stage.
4) Add roasted Sesame, coarse peanuts, roasted dry coconut, Pandharpuri Chana Dal and cardamom powder and mix well.
5) Grease hands with little Ghee as we are going to make laddus while the mixture is hot. Therefore, because of ghee, hot mixture will not stick to hands.
6) Make 1 inch round shaped laddus while mixture is hot. If it gets cold, it won’t form the round shape as the jaggery will become hard. So, while making laddus if mixture becomes cold, put it again on high heat so that jaggery will melt and you can make laddus from that remaining mixture.

Note:
1) To make laddus rich in flavour, add unsalted cashew pieces or any other dry fruits.

Labels:
Sesame Laddu, Tilache Ladu, Makarsankranti Ladu, Tilgulache Ladu Recipe

Methi Laddu

Methiche Ladu in Marathi

Ingredients:
50 to 75 gram Methi Powder (Ground Fenugreek Seeds)
2 Cups Whole Wheat Flour
1 Cup Grated dry Coconut
50 gram Dink (Edible Gum)
1 cup Dry dates Powder
50 gram Khaskhas (Poppy seeds) (Roasted and powdered)
2 ½ cups Powdered Sugar
2 ½ cups Pure Ghee
½-cup Dry fruits (Optional)
1 tsp Cardamom Powder

Method:
1) Roast Khaskhas and powder it.
2) Heat ½ cup pure ghee. Transfer it in a glass bowl. Soak Fenugreek powder in it for atleast 12-15 hours.
3) Roast grated dry coconut.
4) Heat 2 cups pure ghee and deep fry Dink. Keep aside fried Dink and add wheat flour.Roast until it becomes golden brown and leaves nice aroma. Turn off the heat; add Dry dates powder, soaked fenugreek powder, khaskhas powder, roasted dry coconut, cardamom powder, dry fruits, fried Dink and powdered sugar, mix all together. And make laddus (round balls) while the mixture is hot.

Note:
1) Some people like more ghee flavor, so add ½ cup hot ghee while frying wheat flour.
2) Instead of wheat flour, we can use soyabean flour, Moong dal flour according to your choice.

Labels:
Methiche Ladu, Methi Ladu, Fenugreek Seeds Laddu

Rava Laddu

Ravyache Ladu (Semolina Laddu) in Marathi

Yield : 15 laddus
Ingredients:
2 Cups Fine Semolina
1 Cup Water
1 ½ Cups Sugar
½ cup Pure Ghee
1 tsp Cardamom Powder

Method:
1) Heat a wok. Melt ½ cup Ghee. Add 2 cups semolina and fry till color turns to Pink and you sense nice aroma of semolina.
2) In other saucepan, add 1 cup water and 1 ½ cup sugar. Turn on the heat and make sugar syrup. We need One string consistency for sugar syrup (Thin string is formed when tested between thumb and forefinger.) Alternatively, once the syrup becomes transparent, boil for 15-20 seconds.
3) Pour this sugar syrup into fried Semolina. Add cardamom powder and mix well.
4) Cover this mixture with lid for some time and make laddus once the mixture becomes thick.

Note:
1) If the mixture is little dry and you are unable to form laddus out of it. Boil ½ cup water; add 3 tbsp sugar. Make sugar syrup and add it to the mixture. Mix it well and make laddus.
2) Use Fine Semolina for making laddus.

Labels:
Rava Ladu, Ravyache Ladu, Semolina Laddu recipe, Semolina Sweets recipe

Ginger Potato Candy

Aale Batata Wadi in Marathi

Ingredients:
1 cup grated Ginger
2 cup Sugar
1/2 cup Milk
1/2 cup powdered Sugar
2 cup grated boiled potato
1 Tbsp Pure Ghee
1 tsp Cardamom Powder
Almond pieces for garnishing

Method:
1) In a nonstick pan, combine 1 cup grated Ginger, 2 cup Sugar, 1/2 cup Milk, 1 Tbsp Pure Ghee. Stir them on High Heat. Keep stirring till the mixture thickens.
2) Once the mixture becomes thick, add 2 cups of grated boiled potato and keep stirring.
3) Now turn the heat on medium and add powdered sugar, cardamom powder. Mix well.
3) Mixture will thicken in few minutes. Grease backside of steel plate or any plain hard surface with Ghee.
4) Pour the mixture and spread evenly to 1 or 2 cm layer. Garnish with Almond pieces. Cut the mixture layer into small pieces (1 x 1 inch) once it cools down.

Tips:
1) You can use Nutmeg powder instead of Cardamom Powder.
2) Mixture should be of proper consistency. Otherwise mixture will stick to steel plate.
3) Keep Vadya open till they cool down.

Labels:
Alepak recipe, Ginger Candy Recipe, Ale Batata wadi

Pedha - Indian Sweet

Pedha in Marathi

Ingredients:
425 Gram Ricotta Cheese OR 200 Gram Khoya
1 tbsp Pure Ghee
1 Cup Milk
100 Gram Sugar
2 Pinch Saffron
1 tsp Cardamom Powder
Almond/ Pistachio Pieces

Method:
If you have readymade Khoya, proceed from step 2
If you have Ricotta Cheese, then start from Step 1

1) Heat a nonstick pan. Add 1 tbsp Ghee and Ricotta Cheese. Stir on medium heat. Within 2-3 minutes, it will start melting and after 10-15 minutes, it will start thickening. Keep stirring, otherwise Ricotta cheese could stick to the pan. Slowly, it will become thick; it will take approximately 25-30 minutes. In this process, liquid content in Ricotta cheese evaporated and starts converting into Khoya. Ricotta Cheese should be thick in consistency and should form a ball. Knead this khoya gently after it cool down.
2) Before making Pedha, mix Saffron into Milk. Put Khoya into nonstick pan. Add sugar. Stir on medium heat. The mixture will start melting. Add milk and keep stirring on medium low flame. This mixture will start thickening. Add Cardamom Powder and mix well. Keep stirring until it forms thick consistency ball.
3) Let the mixture become luke warm. Grease hand palms with little ghee and make marble sized balls. Garnish with Almond and Pistachio Pieces.

Note:
1) Add pinch of edible Color to make Pedha Colorful.
2) Sweetness of Pedha increases a little after one day, so adjust the quantity of sugar.

Labels:
Pedha, Indian Sweet Recipe, sweets to India, Mithai, Indian Desserts recipe, Peda recipe

Chana Dal Laddu

Chana Dal Laddu in Marathi

Serves: 7 to 8 Laddus


Ingredients:
1 cup chana dal
1 cup oz Sugar
2/3 cup shredded Fresh coconut
2-3 oz Ghee (Indian Clarified Butter)
1/2 cup Milk
Cashew nuts, almond, pistachios slices
1 tsp cardamom powder

Method:
1) Soak Chana dal for 4-5 hours। Drain water after 4-5 hours. Grind Chana Dal very well. Dont add water while grinding.
2) Heat ghee in nonstick frying pan. Put Ghee into the pan. Then add ground chana dal. Fry till dal becomes golden brown. Then add Coconut & Milk in Dal. Mix it well and fry for few minutes. Turn off gas.
3) Heat another frying pan. Add sugar and 4-5 tablespoon Water. Make sugar syrup. Turn off gas. Add pieces of dry fruits (unsalted cashew nuts, almonds, and pistachios), cardamom powder, 4-5 saffron sticks. Stir well
4) Add ground fried chana dal in sugar syrup. Mix it well. After each 15 to 20 minutes, give a stir. Because of stirring ground and fried Chana dal will absorb all sugar syrup.
5) After 5-6 hours apply little ghee on a hand palm and make tight round balls of the mixture.

These Laddus will taste good after 6-7 hours.

Labels:
Chana Dal Laddu, Lentil Laddu, Indian sweets laddu, Chana dal ladu